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Taxed and Spent

On 9/17/2016 5:14 PM, jmcquown wrote:
> On 9/16/2016 1:39 PM, Dave Smith wrote:
>> On 2016-09-16 12:06 PM, jmcquown wrote:
>>> On 9/16/2016 11:39 AM, Janet wrote:
>>>> In article >,
>>>> says...
>>>>>
>>>>> On Wednesday, September 14, 2016 at 10:26:17 AM UTC-5,
>>>>> wrote:
>>>>>> On Wednesday, September 14, 2016 at 10:16:35 AM UTC-4,
>>>>>> wrote:
>>>>>>
>>>>>>>>
>>>>>>> Did you enquire at the diner what their recipe might be?
>>>>>>
>>>>>> No, I would tend to assume that would be rude.
>>>>>>
>>>>>>
>>>>> Really? Most people would be flattered if you ask for their
>>>>> recipe for a particular dish or at least what a certain ingre-
>>>>> dient is.
>>>>
>>>> I agree. I've done that many many times and *only once* ever been
>>>> refused because it was a secret.
>>>> The refusal was a restaurant's family secret recipe for scrambled
>>>> eggs, handed down from grandmother.
>>>>
>>>> I had seen "scrambled eggs" on the lunch menu and commented that
>>>> this
>>>> was rather unusual in that kind of restaurant (high class food and
>>>> service ) Who on earth would go to such a restaurant then order
>>>> scrambled eggs? The owner replied " These are not ordinary scrambled
>>>> eggs, not like any you've ever tasted. People come hundreds of miles to
>>>> eat this very secret recipe from my grandmother.It has never been
>>>> shared
>>>> outside the family and never will be."
>>>>
>>>> Naturally I thought he was joking or boasting but I reckon my
>>>> scrambled eggs are pretty damn good so of course I had to order his to
>>>> compare.
>>>>
>>>> Well, they were the best most delicious scrambled eggs I have ever
>>>> eaten. The magic ingredient was indefinable, half way between a scent
>>>> and a flavour, with a specially creamy texture, and he would never tell
>>>> me how they did it. Countless guess-experiments at home with truffles,
>>>> herbs, spices, different creams, buttermilk, sourcream, yoghurt etc but
>>>> I have never managed to replicate it.
>>>>
>>>>
>>>> Janet UK
>>>>
>>> That's actually kind of cool. I just hope they don't forget to tell
>>> the next generation!
>>>
>>> Many years ago I ate at a Cajun restaurant in Memphis (Bayou Bar &
>>> Grill). I ordered Catfish Acadian (there's those darn Acadians again!).
>>> I attempted to replicate it at home. I came very close but it was
>>> missing something. I emailed the chef. He replied, "Very close, but
>>> you forgot the celery!" Damn! How could I forget that? At any rate,
>>> he was not reluctant to confirm the recipe.
>>
>>
>> I managed to get some information from a chef/owner at a local
>> restaurant. He had a coconut shrimp appetizer with a dipping sauce that
>> was amazing. One night we were there and the sauce was different. When
>> he came around to talk I mentioned the difference and told him what I
>> thought was in it, and more important, what was missing. It was mustard
>> powder. It was red wine vinegar, marmalade and mustard powder.
>>
> Either they'll be happy you're so interested as to want to make it
> yourself or they'll simply refuse to tell you. It doesn't hurt to ask.
>
> Jill

Or they will give you a recipe from Marie Barone.